Beet-radicchio Salad
  1. Combine oil, lemon juice, syrup, miso (if using), garlic, pepper, and ¾ teaspoon salt in a jar. Cover tightly with lid and shake well.

  2. Toss radicchio and arugula with half of dressing (about ½ cup) and ½ teaspoon salt in a large bowl. Transfer leaves to a serving platter.

  3. Add beets to bowl; toss with ¼ cup dressing and remaining ¼ teaspoon salt. Arrange beets on top of leaves. Top with oranges and drizzle with remaining ¼ cup dressing. Sprinkle with cheese and pistachios.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🍚Side Dish

Season🌸Spring

DifficultyEasy ⏰ 15m

Loading...